Directions:

For a faster dinner solution, cook the chicken ahead of time so you just need to make the quesadillas come mealtime.

This dish packs some heat. Cut back on the chipotle peppers for a more mild taste if you prefer.

Guacamole is all about robust, fresh ingredients. If everything you put in it has intense flavor, you’ll have a winning dish. So, be sure to taste as you go. Depending on the flavors, you can always add more of something.

The corn tortilla chips should be gluten free, but it’s always a good idea to check the label to be sure.

Finely chop onion to measure indicated amount. Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after. Add to onion. Trim cilantro leaves from the stems and finely chop to measure indicated amount. If desired for final serving, chop lettuce and tomatoes now.

Stand the corncob upright on one end and use a knife to carefully shave the kernels off the cob. Place in a large bowl. Strain the black beans through a colander, then rinse with cold water. Pat dry, then add the indicated amount to the bowl of corn. Dice tomatoes, then add to corn mixture. Prepare a food processor with the blade attachment.

Slice open chipotle peppers and scoop out seeds. Place peppers in food processor along with adobo sauce from the can. Avoid touching your face when handling peppers, and wash hands immediately after. Trim cilantro leaves from the stems. Pack the measuring cup full, then add to the food processor along with the honey and fresh lime juice. Process until mixture is almost smooth, then, with motor running, drizzle in olive oil. Stop and scrape sides, then season with salt and pepper to taste. Pour into bowl of corn and black beans.

Stir corn and black bean mixture until sauce is well incorporated, then fold in the queso blanco. Check final seasoning and add more salt and pepper if necessary, then cover and refrigerate until ready to serve. Slice the avocado in half lengthwise and twist both halves to separate. Stab the pit with the knife blade and twist to release. Use the knife tip to score the avocado crosswise in both directions, then use a spoon to scoop the flesh into a medium mixing bowl. Use the back of a fork to mash the avocado.

Squeeze half the fresh lime juice into the bowl of avocado. Stir until well combined and avocado is nearly smooth. Set the rest of the lime juice aside for final seasoning. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the avocado. Start by adding half the garlic, then add more for final seasoning if necessary. Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount, and add half to the avocado and check for spiciness. If you want more spice, add all of it. Avoid touching your face when handling peppers, and wash hands immediately after.

Pick cilantro leaves off the stems and finely chop to measure the indicated amount. Add to the avocado. Core the tomato, then cut in half and scoop out the seeds. Cut the tomato into 1/4 inch dice. Gently fold into the avocado mixture. Season mixture with salt and pepper, then taste for final flavor. Add the remaining lime juice and garlic if it needs more punch. Then, cover with plastic wrap. Press the plastic wrap into the surface of the avocado to help prevent browning. Refrigerate until ready to serve.

Chop chicken into very small pieces and place in a medium mixing bowl. Sprinkle chili powder, ground cumin, garlic powder, salt and pepper over the top along with olive oil, then mix to coat the chicken evenly. Heat a medium saute pan over medium-high heat. Add olive oil and warm. Once oil is warm, add the onion and jalapeno. Saute until starting to brown just slightly, about 2-3 minutes. Stir often. Add chicken mixture to the onion and jalapeno. Mix well, then saute until chicken is cooked all the way through, about 5-7 minutes. Continue to stir often. Stir in the cilantro, then transfer to a clean platter when finished.

Preheat oven to 200 degrees. Lay half the tortillas out on a clean, flat surface. Divide half the cheese evenly among the 4 tortillas, scattering it over each round and leaving about 1/4 inch edge all the way around. Divide the chicken mixture evenly among the tortillas, scattering it evenly over the cheese, then top with the remaining cheese. Place another tortilla on top. Heat a large saute pan over medium-low heat. Add olive oil and warm.

Once oil is warm, add one quesadilla. You will need to work in batches. Cook until the tortilla is golden brown on the bottom. Lift gently to check it every few minutes, then carefully flip it over and cook until the other side is also golden brown and cheese is melted, about 3-5 minutes total. Transfer to a sheet pan and place in preheated oven to stay warm.

Repeat the cooking process until all quesadillas are made. You may need to allow the saute pan to cool slightly in between batches, and you may need to add more olive oil as you go. Remove the warm quesadillas from the oven and cut into sixths. Transfer to serving platter or dinner plates. Serve with sour cream, hot sauce, salsa, lettuce or tomatoes on the side, if desired. Transfer the guacamole to a serving bowl or dinner plates. Serve with tortilla chips on the side. Ready to eat!